Description
Makes 14 bars
Ingredients
Units
Scale
- 300g Icing Sugar
- 300g Desiccated Coconut
- 1 can of Condensed Milk (397g sized can)
- 1/4 tsp Cream of Tartar
For Coating –
- 450g Dark Chocolate, melted
- 25g Desiccated Coconut
Instructions
- In a large mixing bowl, sift the icing sugar and cream of tartar together. Pour over the can of condensed milk and all the coconut. Mix through, making sure all the pockets of icing sugar have been well mixed, this might take some elbow grease at this stage.
- In a large tin lined with parchment paper, press the mixture into the bottom of the tin, until you have an even-pressed layer, packed tightly. Cover but leave out on the side overnight to dry out before cutting.
- The next day, gently melt the dark chocolate in a bain-marie. Trim the edges of the coconut ice then cut into 14 bars. In turn, dunk each bar into the melted chocolate and shake off the excess before placing on to a parchment-lined baking tray. Sprinkle the top with more desiccated coconut to decorate. Repeat for the rest of the bars and leave to set before tucking in.
- Prep Time: 20 minutes
- Category: Confectionery
- Cuisine: British